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Die Burger reports on an alleged punch up started by the a couple who were not willing to pay for chicken strips that were not on their pizza. The article also explains how three men could not hold the woman in question and all this over a bill descepency of R14 (arounf £1.30)

Suprisingly animal experts have warned people to stay indoors and away from the crocodiles... Good advice in most situations.

Johannesburg - Former SA President FW de Klerk says he is confident that South Africans will once again prove the pessimists are wrong.

"Worrying about the future is - and always has been - a central aspect of being a South African. Since 1652 visitors to our country have generally concluded that ’it is a lovely place - but cannot possibly last for another five years’. However,time and time again, experience has proved that the pessimists were wrong", he told the Swiss Chamber South Africa in Zurich on Tuesday.

The guys who celebrate Halloween probably have lotsa pumpkin left over in the freezer, this is what you use it for!
The following recipe was prepared as dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee. It appeared in the Citizen Newspaper and is originally from Lannice Snyman's book, Rainbow Cuisine. I love Amarula, they have a worldwide distribution network, take a look at their website . Do yourself a favour and order a bottle (or more!)

1 ½ cups flour
1 cup dates (stoned)
1 cup boiling water
¼ teaspoon baking powder
1 teaspoon bicarb
2 tablespoons butter
1 cup castor sugar
½ cup chopped nuts
2 beaten eggs
½ teaspoon salt

Cream butter and sugar, add eggs, sifted flour, baking powder, salt and chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture, stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes at 180 C.
Syrup.

1 ¾ cups sugar
1 dessertspoon butter
¾ cup brandy
1 teaspoon vanilla essence
Boil sugar, butter and water till syrup forms. Remove from heat, add brandy and vanilla. Pour hot syrup over baked pudding. It should be completely absorbed. Serve with cream, cherries and grapes or chopped nuts, hot or cold

The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.

This is a traditional Afrikaans recipe. They are delicious when cut open, buttered, and then filled with either cooked mince (=savory), or spread with syrup (=sweet).

Ingredients
3 cups white flour
5 teaspoons white sugar
1 teaspoon salt
5g instant dried yeast (or half a packet)
½ cup fresh yellow sweetcorn (cut off the cob)
1 cup of lukewarm water

Method 1. Mix all ingredients together in a large mixing bowl, until it forms a dough, taking care to add the water slowly at the end so it doesn't become too wet. Knead for only one minute.
2. Put into a greased 20cm (8") loaf tin and leave in a warm place covered with a damp tea towel for about 1 hour, or until double in size.
3. Then place in a preheated oven (180ºC) for about 1 hour, or until golden brown.

Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer too. These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem to always taste the best.